Beetroot Salmon

Ingredients

• 750 g salmon fillet (with skin)
• 2 beetroot (125 g each)
• 1 bundle dill (20 g)
• 1 tsp juniper berries
• 0.5 tsp dried coriander
• 0.5 tsp Peppercorns
• 4 tbsp coarse sea salt (15 g)
• 2 tbsp raw cane sugar (15 g)
• 20 g horseradish root
• 0.5 tsp red peppercorns

Instructions

1. 1.

   Rinse the salmon fillet under cold water, pat dry and place skin side down in a grill basket.

2. 2.

   Wash, peel, and finely grate the beetroot (wear disposable gloves). Place in a bowl. Wash half of the dill, pat dry, trim the tips, and mix into the grated beetroot.

3. 3.

   Combine spices with salt and sugar in a food processor and pulse until fine. Spread the beet-dill mixture over the salmon and evenly distribute the spice blend on top. Wrap tightly with cling film and refrigerate for about 12 hours. Drain the liquid that has seeped out and continue brining the salmon for another 12 hours.

4. 4.

   After brining, rinse the salmon, removing the beet mixture and spices. Pat dry and place on a platter. Wash the remaining dill, pat dry, and finely chop. Peel and grate the horseradish root. Sprinkle the salmon with grated horseradish and red peppercorns, then garnish with fresh dill.

5. 5.

   Serve by slicing the salmon from the skin side using a very sharp knife.